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Ingredients

• The Danish Meatballs

• 300g x Beef - best quality

• 300g x Pork mince - best quality

• 1 x Medium/large onion - finely minced

• .

• 3 x Garlic cloves - finely minced

• 60g x Rolled oats - replacing breadcrumbs

• 100m/l Milk

• 2 x Tablespoons plain flour

• 1 x Egg

• 2 x Teaspoons dried sage

• 1 x Teaspoon ground fennel seeds

• Salt to your taste or special diet

• The Frikadella Sauce

• 2 x Tablespoons unsalted butter

• 1 x Tablespoon plain flour

• 11/2 x Cups best quality home made style chicken stock

• 1/2 x Cup pure cream

• 1 x Teaspoon lemon zest

• 1 x Teaspoon dried sage

• Salt and pepper to your taste or special diet

Preparation

For the meatballs: Place all ingredients in a bowl and using your hands mix well then roll into 5cm balls and place in a hot oven - 200c - and bake until meatballs are firm. About 30 minutes depending on your oven.

For the sauce: In a large pan over a medium heat melt the butter without browning then add the flour and combine to make a roux, constantly whisking for 3 -4 minutes.

Next add the stock, milk, lemon and sage, allow to thicken then whisk in the cream and whisk again until sauce is smooth to your liking.

Important: Best quality home made style chicken stock is important